Most of the new Lodge stuff is pre-seasoned, so you are good to go.
If it ain't Lodge it ain't worth having. I won a Lodge skillet and cookbook last year (in a poetry contest of all things). These are a few of my favorites that I have whipped out from the cookbook:
Cornbread and Chicken Dressing Bake
Mixed Berry Cobbler
Irish Soda Bread
Cornbread and Chicken Dressing Bake
Mixed Berry Cobbler
Irish Soda Bread
+1 on this
plus never scrub it with soap as it will remove the seasoning and not taste good until it gets reseasoned.
Lodge is the best cast iron. Season it properly, no soap or abrasive cleaning, and it will last virtually forever.
The fact is that you CAN wash them with soap. However, you have to immediately dry it off, rub down with vegetable oil and put it into a very hot oven (400-450 F) for a few minutes. I've done it numerous times when I've really made a mess. If you don't want to use soap, you can cut a potato in half, pour salt in the skillet and rub it down. Salt is a safe enough abrasive. Again, just rinse and dry.
The other fact is you can just NOT use soap and not have to do any of the above, including having to re-season the iron regularly. Salt and iron usually creates corrosion. YMMV.
That's true; I don't reseason it often, but if you really bugger one up your often don't have much recourse. Lodge has maintenance tips in "The Lodge Cast Iron Cookbook" on pg. 284.
Ironically, the Haiku that I won the skillet with...
No soap, you damn fool
This humble skillet is worth
Far more than looks tell
Ironically, the Haiku that I won the skillet with...
No soap, you damn fool
This humble skillet is worth
Far more than looks tell
A haiku contest for a cast-iron skillet is unusual.
I have some cast-iron given to me from family. I have no idea how old it is, but the maintenance tips I got are probably older than the iron. Wash with clear hot water, boil it out if nasty, wipe down and air dry. Oil for storage or after use outdoors. Only kind of skillets you ever need.
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